Qinyuanchun Introduction
Chin Yuan Chun, established in 1949 when the Kuomintang government relocated to Taiwan, brings the authentic flavors and delicate craftsmanship of the Jiang family's Wuxi cuisine, inheriting the characteristics of Jiangsu and Zhejiang cuisine as well as Shanghai cuisine. The name "Chin Yuan Chun" was given by Mr. Wu Zhi-Hui, an academician of the Academia Sinica at the time, who personally inscribed it. The serene atmosphere felt at the artistic gatherings and poetic celebrations is comparable to the delightful experiences of sharing exquisite meals, which deeply touch the heart and soul. The restaurant is located on Taiwan Boulevard in the central district of Taichung City and has never relocated in over 70 years. Once a venue for political and business dignitaries' banquets, it has also become a place for everyday family gatherings, preserving the culinary memories of the previous century while continuing to create unique beautiful memories for every family that dines here. To this day, it is solely owned by Mr. Jiang Shao-Yan, the eldest son, with the fourth generation, Jiang Long and Guo Wen-Zhang, learning to manage and inherit the business. Utilizing a base of old dough, the restaurant insists on handmade silver silk rolls and various steamed dumplings and both savory and sweet buns made fresh daily. Signature dishes honor the traditional features of Jiangsu and Zhejiang cuisine, such as Ning-style eel paste, river shrimp, Wuxi pork ribs, and Ning-style eel paste, which are beloved by food enthusiasts. It is also a must-visit restaurant in Taichung for many free independent travelers from Japan, South Korea, Hong Kong, and locally. From 2020 to 2024, it has consecutively earned the honor of being recommended in the Michelin Guide's Bib Gourmand for four years.
